This EASY Maple Mustard-Glazed Salmon with Roasted Maple Bacon Brussels Sprouts recipe is both quick AND delicious! Don’t forget all those omega-3 fatty acids you get from eating this wonderful fish that cooks in no time. My kids who usually are not fond of fish dishes loved the salmon and ate all the Brussels sprouts.
I love using local Canadian ingredients and produce. Although maple syrup is used for breakfast dishes, it gives this dish that slightly sweet maple taste and pure Canadian maple syrup features 65 different antioxidants.
Maple Mustard-Glazed Salmon with Roasted Maple Bacon Brussels Sprouts Ingredients
- 2 tablespoons Canadian maple syrup
- 2 tablespoons whole-grain mustard
- 4 Wild Pacific salmon fillets (about 1 1/2 pounds)
- 1 pound Brussels sprouts, trimmed and halved through the root
- 1 large red onion, cut into wedges, stem ends left intact
- 4 strips of bacon cut into small pieces
- 2 tablespoons olive oil
- Salt and pepper
- Lemon wedges, for serving
Maple Mustard-Glazed Salmon with Roasted Maple Bacon Brussels Sprouts Directions
- Clean the Brussels sprouts and cut them in halves and set them aside
- Whisk together the Canadian maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.
- Meanwhile, heat the oven to 450°F. In the All-Clad d5 Stainless 3-Qt Essential pan, add the bacon and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated until onions are translucent. Then add the halved Brussels sprouts and cook under medium heat until tender.
- When the sprouts are nearly done drizzle with 1 tablespoon maple syrup, arrange the seasoned and glazed fillets in the All-Clad 3 QT Copper Core Saucepan, broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through—7 to 10 minutes, depending on the thickness of the fillet.
Clean the Brussels sprouts and cut them in halves and set them aside
Whisk together the maple syrup and mustard and set aside.
Season both sides of the salmon fillets liberally with salt and pepper
Brush the salmon fillets with the maple-mustard mixture and set aside.
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